December 19, 2012

Marinara Sauce

The first time I made this recipe was for my Chicken Parmesan dish. It is such an easy and classic sauce and quickly has become my go-to. For this recipe, I did not add any sugar.

This recipe will fill a 2.5 quart stock pot and the best part... it is freezable! Now you'll never have to buy another jar of sauce again! Just defrost and prepare your pasta as usual.

  • ¼ cup EVOO
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • Fresh basil leaves
  • 2 (28-oz) cans Whole Peeled Tomatoes
  • Kosher salt and freshly ground black pepper
  1. Coat a sauté pan with EVOO and place over medium heat.
  2. When oil gets hazy, add onions, garlic and the bay leaves; cook and stir for 5 minutes until fragrant and soft. Add some hand-torn basil.
  3. Carefully add the tomatoes; cook and stir until the liquid is cooked down and the sauce is thick (about 15 minutes.) Season with salt and pepper.
  4. Lower the heat, cover, and keep warm.

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